In the bowl of a stand mixer fitted with the paddle attachment, whisk together 1 cup (125 grams) fl our, yeast, and salt by hand.

In a small saucepan, heat milk, butter, ¼ cup (60 grams) water, sugar, 2 tablespoons (42 grams) honey, and orange zest over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium-low speed just until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add cranberries, egg, egg yolk, and vanilla; beat at low speed until combined. With mixer on low speed, gradually add 3¼ cups (406 grams) flour, beating until combined.

Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky, and elastic dough forms, 6 to 9 minutes; add up to remaining ¼ cup (31 grams) fl our, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough may still stick to sides and bottom of bowl but should pass the windowpane test; see Notes.) Turn out dough onto a lightly floured surface, and shape into a ball.

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.

Line 2 baking sheets with parchment paper.

Punch down dough; cover and let stand for 10 minutes or refrigerate overnight. (If refrigerating overnight, punch down dough an additional 1 to 2 times during first hour of refrigeration.) On a lightly floured surface, divide dough in half (about 580 grams each). Gently shape each half into a round; cover and let stand for 15 minutes. Roll half of dough into a 14-inch circle. (Keep remaining dough covered to prevent it from drying out.) Using a pastry wheel, cut dough into 12 equal triangles. Place dough triangles with smoothest side down; starting from the base of each triangle, roll up dough, pressing pointed ends into rolls to seal. Place rolls, pointed end securely tucked under, 1½ to 2 inches apart on prepared pans. Repeat procedure with remaining half of dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 45 minutes.

Preheat oven to 350°F (180°C).

Reserve 2 tablespoons (28 grams) melted butter. Brush rolls with remaining 2 tablespoons (28 grams) melted butter.

Bake, one batch at a time, until golden brown, 10 to 14 minutes, rotating pans halfway through baking.

In a small bowl, whisk together reserved 2 tablespoons (28 grams) butter and remaining 1 tablespoon (21 grams) honey. Brush rolls with honey butter. Let cool on pans for at least 30 minutes before serving. Best enjoyed same day but can be stored in a somewhat airtight container at room temperature for up to 2 days.